Maangchi's cookbooks


Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
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Maangchi's recipes by category:Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
My most popular Korean recipes
-
Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
Thank you for sharing your knowledge. I lived in Korea for 2 years (ARMY). I love Korean food and love that I can now make it now. I have your 2ND book and every recipe is 10/10!
The Dakbokkeumtang was great; I just made it. Take care.
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Thank you for the tasty recipe! My chicken breasts still ended up a bit dry but I think my stovetop runs hot, so I’ll try it over a slightly lower heat next time. It was still super tasty, especially the potatoes! Thank you Maangchi! :)
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Looks great to me If you use chicken thigh, it may turn out more juicy.
Thank you Maangchi! I made it again with extra gochugaru (left the veggies in the pot for the photo) :)
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Awesome!
Made it today. Love the idea of the apple in the meat.
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White fluffy rice topped with spicy chicken (dakbokkeumtang) and crispy cucumber is such a great 1 plate meal!
I am excited to try this dish, but I am looking for the recipe for the cucumber salad you have on the side in this video. Can you help me find it?
Love your recipe, so tasty and the leftovers are scrumptiously delicious!
I am not into overly spicy food (just a bit spicy) and this dish was too hot for my family. What can I modify to make this dish just a little less spicy-hot? Any help would be greatly appreciated.
BTW, i marinated the chicken in buttermilk and it was very tasty
Hi Maangchi!
Can you tell me the name of the shallow pot that you are using??
thank you so much!!
Hello Maangchi
we love spicy dishes. i have crazy Korean cuisine fan – my daughter :).
i am really gonna try this dish
i am so impressed by your cleanliness while cooking :)
Love
Mamtha
Hi
It looks amazing and I would like to try it!
in case some one is allergic to. Lactose, do you think I can replace the milk with water? Or, could you suggest any other liquid instead?
Many thanks, for all of your great recipes.
Milk works, but there are several ways to keep such a lean cut of chicken moist. Not all involve milk. My recommendation is brine, but you HAVE to be cautious or your chicken will become overly salty — especially considering how small she cuts the chicken. Here’s an overview of a few of the ways to keep breasts tender and moist –
A. Milk, not common, but I can see how it works because milk DOES contain lactic acid and that will tenderize chicken.
B. Buttermilk – many more acids and active cultures to tenderize chicken. This technique has been used in the Southern US for ages when making moist, delicious fried chicken.
C. Yogurt – has been used for centuries in more than one country to tenderize chicken — (tandoori, for example). Same principle as buttermilk.
D. Some citrus – kiwi in particular, but I do not recommend this for this particular recipe because of the flavor and, finally,
E. BRINING — a classic technique. You will need to look it up to understand the chemistry. Basically, equal parts sugar and salt (or even honey and salt — even Korean rice syrup and salt!) dissolved in water. Via osmosis, this changes the chemistry of the exterior of the meat (or all of it… if done too long… will turn meat into something that tastes like “ham” if you are not careful about brining time). Do a web search “BRINE CHICKEN”. Breasts, especially when cut up, definitely don’t need to be brined for more than an hour.
Thank you very much for your detailed response!
I really appreciate it ♥
This is such a wonderful dish. But I miss the “Quarter cup day!” comment! And great to see you love the same sparkling water that I love!